Place pan on stove add 200ml pork fat and heat.
Add curry paste and cook until it smells fragrant.
Add wild ginger and lime leaves, palm sugar and fish sauce.
Try not to scorch the paste at this time.
If it is too hot, turn heat down and add a little stock or water.
Now check the seasoning for a hot, salty, sweet taste.
Add the beans when fish is cooked for three to four minutes.
Red Curry Paste:
Blend all paste ingredients in a processor until smooth and a consistent red colour.
Finish with some holy basil and lime leaf julienne. Serve with rice.
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